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Catch ‘em & Cook ‘em: Gouda Grits

July 19, 2017
By Capt. Dick May , Pine Island Eagle


4 C chicken broth

1 C whipping cream

1 tsp salt

1/4 tsp freshly ground pepper

2 C uncooked quick-cooking grits

2 C (8 oz) shredded Gouda cheese

1/2 C buttermilk

1/4 C butter

2 tsp hot sauce

How to:

1. Bring the first 4 ingredients and 4 C water to a boil in a Dutch oven over high heat.

2. Whisk in grits, reduce heat to medium-low, and simmer stirring occasionally 15 minutes until thickened.

3. Remove from heat, and stir in Gouda and remaining ingredients.

Serves 8

"Capt. Dick's Seafood & Southern Country Cooking," Capt. Dick May's newest cookbook, can be ordered at Go to "Cookbooks," then to the "Food and Wine" category. Type in "Capt. Dick's Seafood & Southern Country Cooking" and click. A picture of the cookbook, price and information for ordering will be displayed.



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